Pakistani Cookery by Meera Taneja
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Good Housekeeping Pakistani Cookery
by Meera Taneja80 pages + 8 colour plates, 172 x 242 x 8mm, paperback: 8
Published by Ebury Press (Oct 1985)
ISBN-10: 0852234902
ISBN-13: 978-0852234907
New: £12 + £3 p & p
Until independence in 1947, Pakistan formed the north-western group of Indian states. Located between Afghanistan and India, it contains the famous Khyber Pass. The people are predominantly meat-eaters, favouring lamb and chicken (being Muslim, they avoid pork). Charcoal cooking is the norm, and this area is the original home of the tandoor. Breads such as Chupatti, Nan and Paratha are the staple. Balti cooking originated in the northernmost part of Pakistan. In general, Pakistani food is robustly spiced and savoury. The area called the Punjab was split by the formation of Pakistan, and it is the Punjabi tastes that formed the basis of the British curry house menu. Bradford, Glasgow and Southall have sizeable Pakistani populations.
The late Meera Taneja was born in Lahore into a diplomat’s family. She came to England to marry. Her book covers the basics, and most favourite dishes.
More description to follow.
